Mediterranean Quinoa Stuffed Sweet Potatoes
Creamy roasted sweet potatoes are filled with protein-packed quinoa, fresh veggies, and a bright, herbaceous Mediterranean vibe. This dish comes together in one baking sheet, keeps well for meal prep, and delivers a comforting, flavorful meal that feels nourishing and bright all at once.
Ingredients
- 2 medium sweet potatoes
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup black olives, sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- to taste salt and pepper
- 2 tablespoons plain yogurt or tahini drizzle
Instructions
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, then prick them a few times with a fork. Roast directly on a baking sheet for 45–50 minutes, until very tender and caramelized on the edges.
- While the potatoes bake, rinse the quinoa under cold water. In a small pot, combine quinoa and water or broth. Bring to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- In a large bowl, mash the warm roasted potatoes slightly to create a creamy interior that will lightly blend with the quinoa. Fluff the quinoa with a fork and add it to the bowl.
- Add the lemon juice, minced garlic, chopped parsley, oregano, and a pinch of salt and pepper. Fold in cherry tomatoes, cucumber, chickpeas, feta, olives, and a drizzle of olive oil. Mix gently to combine, keeping some texture for a pleasant bite.
- Taste and adjust seasoning. If you like a touch more brightness, add a little extra lemon juice. If you want more creaminess, blend in a spoonful of yogurt or tahini at the end.
- Spoon the quinoa mixture into the roasted potato boats, dividing the filling evenly. Return to the oven for 5–7 minutes to let the flavors meld and the tops warm through.
- Remove from the oven and let rest for a couple of minutes before serving. Garnish with extra parsley and an optional extra drizzle of yogurt or tahini.